Cooked - Mung Bean Socca

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mung Bean Socca

1.0

2.5 oz mung bean flour

3.75 fl oz water

1 tbsp olive oil, plus more for frying

¼ tsp Celtic sea salt

4 oz grated zucchini

½ lemon, zest only

1 tbsp red onion, thinly sliced

Pinch cumin seeds

Pinch cumin powder

Pinch fenugreek seeds

Whisk together the mung bean flour, water, olive oil, and salt.
Stir in the grated zucchini, lemon zest, onion, and spices.
Divide batter into 4.
Heat a heavy skillet over medium-high heat, add 1 tablespoon of olive oil, and fry each small socca for 5 minutes. Flip, and fry for another 2 minutes.
To serve: Garnish with cashew sour cream, sweet chili jam, and avocado. Top with arugula/baby salad leaves dressed in a seasoned vinaigrette.

Course🍤Appetizer

Diets🌱Vegan...

Category🥞Pancake

Cuisine🇮🇳Indian

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 20 weeks ago

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